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eggplant-caponata-recipe

Eggplant Caponata Recipe

A classic Sicilian dish made with eggplant, tomatoes, and olives.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 cup tomato sauce
  • ½ cup green olives, pitted and chopped
  • ¼ cup capers, drained
  • ¼ cup red wine vinegar
  • 2 tablespoon sugar
  • ¼ cup olive oil
  • to taste Salt and pepper

Instructions 

  1. 1. Heat olive oil in a large skillet over medium heat.
  2. 2. Add diced eggplant and cook until softened, about 10 minutes.
  3. 3. Add chopped onion, garlic, and celery. Cook until vegetables are tender, about 10 minutes.
  4. 4. Stir in tomato sauce, green olives, capers, red wine vinegar, and sugar. Simmer for 20 minutes.
  5. 5. Season with salt and pepper to taste. Serve warm or at room temperature.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg

Keywords

Caponata, Eggplant
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